Pulled Pork with Cornbread Topping
- 1/2 cup bottled barbecue sauce
- 1/2 cup chicken stock
- 2 Tbl chili powder
- 1 1/4 lbs boneless country -style pork shoulder ribs, cut into 6 pieces
- 1 onion, halved and thinly sliced
- 1/3 cup creamed corn
- 1 egg
- 2 Tbl sour cream
- 1 box( 8.5) corn muffin mix
- 2 scallions chopped
Preheat oven to 300. In a large, heavy ovenproof pit whisk the first 3 ingredients. Add the pork and onion and bring to a simmer over medium heat; cover. Roast until the ork is tender, 1 3/4 hours. Remove the pot from the oven and increase the heat to 400. Using 2 forks, shred the pork in the pot.
In a bowl, stir the creamed corn, egg and sour cream, then gently fold in the muffin mix and scallion. Spoon the batter to cover the pulled pork. Bake, uncovered, until cornbread is golden and tester comes out dry, 20-25 minutes
Slow Cooker Version: Complete step 1 in a slow cooker on low 3 1/2 hours. Shred the pork and return to the slow cooker. Spread the batter on top and cook on low until cornbread is golden and tester comes out dry about 2 3/4 hours.